Soup season is definitely upon us and there is nothing I love more than a cosy bowl of creamy and nourishing soup at the end of a long day. This roasted cauliflower one is so simple but so full of flavour. I find roasting cauliflower really helps to develop a richer flavour. Cauliflower can definitely be a bit bland but cooking it this way it’s really game changing! 

Serve with some crunchy bread and you are right in soup heaven 😉 

Serves 3-4 people 

1 large head of cauliflower – chopped into florets 

1 white onion – finely chopped 

3 garlic cloves – crushed 

4 tbsp of olive oil 

About 700ml of vegetable stock 

1/2 tsp of ground nutmeg 

1/2 tsp of turmeric

2 tbsp of coconut milk 

Plenty of salt & pepper to taste 

Add the cauliflower florets into a large baking tray and drizzle with 3 tbsp of olive oil, turmeric a pinch of salt and pepper. Toss the cauliflower florets around to make sure they are all coated in the oil. Roast in the oven at 180 degrees Celsius for 20 minutes until soft when pierced with a fork. In the meantime in a frying pan add the remaining oil and the chopped onion. Fry for 8-10 minutes until the onion starts to caramelised. Add in the crushed garlic and cook for another minute. Make sure to stir from time to time to prevent from burning. Add in the ground nutmeg and mix again. Transfer the roasted cauliflower to a blender and add in the cooked onion and garlic, veggie stock and coconut milk. Blend until supper smooth and silky. Taste for salt and add more if needed. Serve while still hot.